This was a quick meal from Rachael Ray's Comfort food cookbook. I cannot stand Rachael Ray, she bugs the hell out of me, but Jen had this book so I decided to look through it. Obviously, it took 30 minutes. Plus, I added garlic bread on a French loaf. The kids seemed to like it (of course Anna thought it looked awful and filled her plate with Ranch dressing). There are a lot of ingredients, but it is simple.
Grade: B
Ingredients:
1lb ground beef
1 egg beaten
1/2 small onion
2 cloves garlic, minced
1/4 c grated Parmesan
1/2 c Italian bread crumbs
Ground black pepper
1Tbs extra virgin olive oil
1/2 c beef broth
1 can (28 oz)crushed tomatoes (I had know idea that they had "crushed tomatoes)
1/2 tsp crushed red pepper flakes
2 pinches dried oregano
3/4 lb spaghetti, cooked (I used a whole 13 oz box)
Combine meat, egg, onion, garlic, grated cheese, bread crumbs, and little pepper in a bowl.
Heat a deep nonstick skillet over medium-high heat and drizzle in oil. Roll small balls and drop into hot pan. When all the meat is rolled and in a pan, give the pan a good shake and cover. Cook meatballs for 8 min, giving the pan a good shake frequently to keep meat from burning. If balls are browning too quickly, reduce heat a little.
Add broth and let reduce for 1 or 2 minutes. Add tomatoes and red pepper flakes, then oregano and parsley. Simmer until pasta is ready. Toss pasta with sauce and serve with garlic bread and grated cheese for topping.
I made garlic using butter and garlic salt. (Pretty complicated)
Anna adding her Ranch
Sarah looking very Beatleish
Lucy, picking a choosing what to eat (or throw on the floor)
Emily, nice and neat (tonight)
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